We hope you will enjoy getting to know some of the new students who are joining the Gastronomy and Food Studies program this spring. Amy Johnson‘s childhood can best be defined by Lunchables, Pop Tarts and Velveeta Cheese. It was only after she was accepted to the BU Gastronomy Program that she would learn she’s the daughter of […]
For student profiles, specific student achievements, projects, awards, and activities.
This guest post is part of a continuing series written by students from Karen Metheny’s Cookbooks and History course. Kate Watson documents her recreation of a recipe for 19th century cream candy. I’ve never tried to follow a pre-1900 recipe before, but for my Cookbooks and History class in the BU Gastronomy program, I chose to […]
Current student Neema Syovata describes the research process for her Introduction to Gastronomy final project. THE HICKORY NUT ADVENTURES This all began with a simple question – why aren’t there more opportunities to experience Native American food? And so, for my introduction to gastronomy final project, I opted to create a menu of contemporary Native American […]
This guest post comes from current student and president of the Gastronomy Student Association Payal Parikh. Are you curious about what Gastronomy students like to do in their day off? Looking for Gastronaut-approved activities in Boston? Read on! A few weeks ago, fellow Gastronauts, Sarah Critchley, Sarah Hartwig, Neema Syovata, and I set out on […]
This guest post is part of a continuing series written by students from Karen Metheny’s Cookbooks and History course. Ilana Hardesty details the challenge of making a historical recipe for boiled rice dumplings in a modern kitchen. 19th Century Cooking in a 21st Century Kitchen Let’s be honest: there’s only so far I can go […]